Cauliflower & Leek Soup

Method:

1. Boil the potato: Begin by boiling the potato in a small saucepan until it’s tender. This typically takes around 10-15 minutes. Once cooked, set it aside to cool slightly.

2. Preheat the oven: While the potato is boiling, preheat your oven to 220 degrees Celsius. Ensuring the oven is hot will help achieve that perfectly roasted flavour for the cauliflower and leeks.

3. Roast the vegetables: On a baking tray, spread out the cauliflower florets and trimmed leeks. Drizzle them with a bit of olive oil and season with salt and pepper. Roast in the preheated oven for about 20 minutes, or until the vegetables are beautifully golden and tender, remembering to turn them occasionally for even cooking.

4. Blend the soup with OmniBlend: Once the vegetables are roasted and the potato is cooked, it’s time to blend everything together. In your OmniBlend blender, combine the roasted cauliflower and leeks, boiled potato, quartered onion, stock, and cream. Add a pinch of cayenne pepper for a subtle hint of warmth. Secure the lid tightly, removing the bung in the lid. Place a cloth across the top of the lid to catch any “splash” through the lid.

5. Blend until smooth: Start with LOW speed until combined. Then, using the high function on your OmniBlend blender, blend the ingredients until you achieve a smooth and creamy consistency. This usually takes around 1.5-4 minutes, depending on the power of your blender.

6. Season to taste: Check the taste and adjust the seasoning if needed, with salt, pepper, or cayenne pepper to suit.

7. Serve hot: Once the soup is blended to perfection, ladle it into serving bowls. For an extra burst of flavour, grind some fresh black pepper on top. Serve immediately, perhaps garnished with a sprig of fresh parsley for a touch of elegance.